| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10977800 | Journal of Dairy Science | 2011 | 8 Pages |
Abstract
The effect of NaCl substitution with KCl on chemical composition, organic acids profile, soluble calcium, and functionality of low-moisture Mozzarella cheese (LMMC) was investigated. Functionality (meltability and browning), organic acids profile, and chemical composition were determined. Chemical composition showed no significant difference between experimental cheeses at same storage period, and same salt treatment. Meltability of LMMC salted with 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl was higher compared with only NaCl (control). The amount of soluble Ca and P increased significantly during storage, with no significant difference between salt treatments. Organic acids profile did not differ between salt treatments at the same storage time.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Animal Science and Zoology
Authors
M.M. Ayyash, N.P. Shah,